Carrot Cake is a favorite of the kids in my family so I make it for just about every family gathering. This option for Slow Cooker Carrot Cake is really easy. Sometimes I’ll serve in mini glasses for individual servings and add the cream cheese frosting on top. This takes a little more time but always adds to the presentation!

Pour cake batter into prepared pan and place in the bottom of a 7 quart slow cooker.

Cover the top of the slow cooker with 4 paper towels or a thin kitchen towel, making sure the towel is not touching the cake in the crock pot. (This will prevent condensation from dripping on the cake.)

Cover with the lid and crock on HIGH for 3-4 hours. (A toothpick inserted into the center of the cake should come out clean.)

Remove the cake pan from the slow cooker and cool cake in the pan on a wire cooling rack for 5 minutes.

Invert cake out of the pan onto the cooling rack and let it cool completely before frosting.

* For mini cakes, cut cake and place in mini serving dishes then frost.

Cream Cheese Frosting:

Whip the cream cheese until fluffy.

Add powdered sugar a little at a time, scraping down the sides of the bowl as needed.

Mix in the vanilla extract.

Once the cake is completely cool, frost with cream cheese frosting – or – another option is to serve in mini glasses for individual servings, topped with icing.

NOTE: Just like all Carrot Cakes, this is even better the next day! This is a great recipe to make a day ahead!

Kyla you can crock it directly in the slow cooker, but most likely the bottom will become hard, as the heat will be very intense. You could then cut the bottom off, but you will loose a lot of your cake. Hope this helps and Happy Crocking!

Melissa I use Stevia as a substitute as it is all natural, and for 1/2 cup sugar it equals 12 Stevia packets or for Stevia bulk it equals 6 teaspoons. For Splenda it is still 1/2 cup equals 1/2 cup sugar. Hope this helps!